Korean · Dessert
Honey Citron Custard
A Korean-style steamed-bake custard pudding that folds honey and citron (yuja/orange) zest into a classic milk-and-egg flan base, finished with a bittersweet caramel that turns to sauce once unmoulded. The citron brightens what is otherwise a rich, slow-set custard, echoing the honey-citron tea (yujacha) beloved across Korea.
$1
20 minsPrep
38 minsCook
238 minsTotal
MediumLevel
Nutrition per serving
217Calories
7.2gProtein
7.2gFat
31gCarbs
30.4gSugar
0.2gFiber
73mgSodium
215mgChol
2.9gSat Fat
159mgPotassium
98mgCalcium
0.8mgIron
0.7mcgVitamin B12
4.2mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Moscato d'Asti
local
Yuja Tea (Citron Honey Tea)
international
vegetarian
gluten-free
sweet-spot
hidden-gems
Instructions
1
Make the caramel
melt the sugar in a small pan over medium heat without stirring until it turns a deep amber, then add the water carefully (it will spatter) and swirl to combine.
2
Immediately divide the hot caramel between the 2 ramekins, tilting each to coat the base evenly, then set aside to harden.
3
Warm the whole milk in a small pan until steaming but not boiling, then stir in the honey, orange zest and lemon juice until the honey dissolves.
4
In a bowl, whisk the whole egg and egg yolk together with the vanilla extract until just combined, avoiding excess air bubbles.
5
Slowly pour the warm honey-citron milk into the eggs while whisking constantly to temper them without scrambling.
6
Strain the custard mixture through a sieve into the two caramel-lined ramekins to remove zest fibres and any egg strands.
7
Place the ramekins in a deep baking tray and pour hot water into the tray until it reaches halfway up the sides of the ramekins.
8
Bake at 150°C (300°F) for 35-40 minutes until the custards are just set with a gentle wobble in the centre.
9
Remove the ramekins from the water bath and let cool to room temperature, then chill in the fridge for at least 3 hours.
10
To serve, run a thin knife around the edge of each ramekin and invert onto a small plate so the caramel sauce pools over the custard.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 35g35g Sugar White, melted to dark caramel
- 8g8g Water
- 120g120g Whole Milk, warmed
- 60g60g Egg, beaten
- 18g18g Egg Yolk, beaten
- 22g22g Honey
- 12g12g Orange, zested, citron-style peel finely minced
- 5g5g Lemon Juice
- 3g3g Vanilla Extract
